Himalayan pink salt makes a lovely table salt, I've even seen some hippy lamps made with the stuff. But I hadn't seen it used as a cooking stone before. So off course I had to have one when I came across this one from Bisetti.
According to the instructions you can use it both as a way to cook your food and to chill it, thanks to the excellent temperature retaining qualities of the salt. You can use it in the oven as a cooking stone with the added benefit that the salt stone seasons your food for you. You could also cool the stone in the freezer and serve some sashimi. But today I used it by heating the stone in the oven and then taking it out and baking some red mullet on the slab.
The Dutch version of the Jamie mag is celebrating its 25th issue this month. Which is a fantastic accomplishment in a market that is not just over-saturated on the magazine front but a market that is also competing with the behemoth that is the foodie web. One of the reasons why 'Jamie' is succeeding is because it fully embraces the online foodie community. A magazine nowadays is nothing if it doesn't also have a great website and online presence.
Making mayo with a stick blender might be considered a bit of a cheat. But it does make life a whole lot easier and it also allows you to make your mayo straight in the jar, sparing the dishwasher. Making your own also allows you to have fun with the flavours. A handful of basil and a clove of garlic make this pale green mayo a perfect accompaniment to fish and a lovely addition to a tomato salad/sandwich. Besides a stick blender you will need a clean jar that can accommodate said stick blender. The jar I am using is perhaps even a little bit too large.
Cress, or micro greens if you're being fancy, are a great way to spice up a sandwich or salad. From the traditional egg and cress or my new favourite of rocket cress on a cheese sandwich, cress can pack a real punch. On top of that micro greens are terribly easy to grow. Spread them thickly on wet cotton wool, keep moist, and within a couple of days the sprouts are ready to harvest.
Ancient grains are everywhere now. There is even a shortage of spelt flour threatening the supply. Emmer, or farro, is another ancient grain that is gaining popularity. And while it is often a bit tricky to make breads with these flours because of their lower gluten content, there are many other ways to use them. Emmer's pleasant nuttiness lends itself particularly well to a savoury and sweet pancake. Though the combination of melting brie, pancake, and sweet treacle is good enough to make with any flour you have available.
Chances are that you bought some violets to have some flowers in early spring. Violets are real troopers and will still be flowering abundantly. Because by now they will have had several waves of flower, the flowers will now be completely free of pesticides, no matter where you bought them from. Which means you can eat them raw in salads, or do what I did and crystallize some for a wonderfully twee cupcake decoration.
There are two main species of violet that are suitable for this, viola odorata or viola tricolor. The odorata has the most violet flavour and the tricolor comes in most colourful variations. Crystallizing such delicate flowers is a somewhat fiddly job, but the results are worth it.